Soaked in water for two days then dried a bit and fried in salted butter until they begin to burn. They are perfectly crunchy without being tough, hugely savoury and the darker grains have a similar taste to, and role as the intermittent burnt bits in popcorn, which is one of my all-time favourite ultra-specific niche flavours.

It takes a very short amount of time to devour a bowl. The time management of this snack could be improved